blend · vinaigrette
★ STARRED KITCHENPrep 10 minAmberrail Aux Tomates
Independent adaptation of a publicly published Daniel Vézina recipe. Not affiliated with, sponsored by, or endorsed by Daniel Vézina.
From a starred kitchen.
Ratio
Ingredients
- Dijon Mustard — 45 ml (3 Tbsp) Dijon
- Red Wine Vinegar — 60 ml (¼ cup) red wine vinegar
- Egg Yolk — 2 egg yolks
- Grapeseed Oil — 250 ml (1 cup) grapeseed oil
- Tomato Paste — 45 ml (3 Tbsp) triple-concentrated tomato paste
- Tomato — ~600 ml tomato pulp (seeded, blended, strained)
- Salt — salt (3 g)
- Pepper — pepper (0.5 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Amberrail Aux Tomates wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 7 stars · 4 national awards
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- Marseille Mustard★★★ KITCHEN
- Cedaryard MustardNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Daniel Vézina — published sauce recipes in the PantryFlex catalog. Michelin 1* (Laurie Raphaël, Québec).
Originally published as Vinaigrette aux Tomates.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Daniel Vézina / Journal Métro (published as “Vinaigrette aux Tomates”). Full citation lives in Provenance.